Healthy Blueberry Muffins

I got this recipe from Movara Health and Fitness Resort when I spent a week in Utah. I make a batch of these once a week and pull them out of the freezer to pair with eggs for breakfast. I'm modifying a bit because I make 10 regular sized muffins instead of 6 large muffins but you can adjust to your needs.

Ingredients:
3/4 cup apple juice

3/4 cup apple sauce

2 cups fresh blueberries

1 cup oat flour

1 cup oats (usually I use quick oats)

1/3 cup dehydrated cane sugar (I use regular cane sugar or monkfruit sweetener)

1 T. baking powder

1 t. sea salt

2 t. cinnamon

Instructions:

Mix apple juice and apple sauce together. Set aside.

Rinse your blueberries and set aside.

Mix five dry ingredients together.

Add wet ingredients and blueberries and mix together. Allow to sit for at least 2 hours or overnight.

When ready to bake, preheat the oven to 400 degrees. Put liners in your muffin tin and fill to the top (they won't rise much). I usually get about 10 of the 12 because I like full muffins. Bake for 20 minutes.

Banana Coconut Chocolate Chip Muffins

Recipe from HERE. Makes 12-15 muffins.

Ingredients:
1 1/2 cups all purpose flour
3/4 t. baking soda
1/2 t. ground cinnamon
1/4 t. salt
5 T. butter, melted
1 t. pure vanilla extract
1/2 cup sugar
1 large egg
3 large ripe bananas
1/2 cup semi-sweet chocolate chips
1/2 cup dried coconut plus some to sprinkle on top

Instructions:
1. Preheat oven to 350 degrees. Line muffin tins with paper liners or spray pan with nonstick spray.

2. In a bowl, combine flour, baking soda, cinnamon and salt. In another bowl, cream together the melted butter, vanilla, sugar, and egg. Mash bananas and add them to the wet ingredients. Stir in dry ingredients, just until combined, being careful to not overmix. Fold in the chocolate and the coconut.

3. Divide mixture evenly into muffin tins. Sprinkle additional coconut on top. Bake until golden brown, about 22-30 minutes.

Enjoy!

Bubble Coffee Cake

Recipe from Kinsey's Consumer Science Class.

Ingredients:
2 T. brown sugar
2 T. sugar
1/2 t. cinnamon
3 T. butter
1 package refrigerator rolls or biscuits (8-10 in a package)

Instructions:
Preheat oven to 375 degrees.
Place butter in 8 inch round or square baking pan and place in oven to melt.
Meanwhile, measure cinnamon and both sugars in a bowl or ziplock bag.
Open a can of rolls and place on a cutting board. Using kitchen shears, cut each individual roll into two even parts and set aside until needed.
When butter is melted, remove pan from oven and place on a heatproof surface.
Sprinkle cinnamon-sugars mixture over melted butter; stir mixture.
Arrange the 20 "bubble" pieces on top of the mixture in an even pattern.
Bake for 15-20 minutes until golden brown. Invert on a serving plate.
Pull apart to serve and enjoy!

Lemon Rosemary Scones (and other scone variations)

From Melissa M.
Original Recipe HERE. (Melissa made bite sized scones)
Variation Recipe HERE.

Ingredients:
2 cups all purpose flour
1/3 cup sugar
1 T. baking powder
1/2 t. salt
1/2 cup cold butter, cut into 1/2 inch cubes
1 cup whipping cream, divided
Wax paper

Instructions:
1. Preheat oven to 450 degrees. Stir together first 4 ingredients in a large bowl.

2. Whisk 2 t. finely grated lemon zest and 2 t. finely chopped fresh rosemary into flour mixture BEFORE adding butter.

3. Cut butter into flour mixture with pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cups plus 2 T. cream, stirring until dry ingredients are moistened.

4. Turn dough onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 1 T. cream until just moistened.
(For bite-sized scones, pat dough into 2 (4-inch) rounds. Cut rounds into 8 wedges. Bake as directed for 12-13 min)

5. Bake at 450 for 13-15 minutes or until golden.

Notes:
If adding berries instead, toss 1 cup of fresh or frozen berried into flour mixture AFTER working in butter.

Swiss Mueslix

Recipe from Sarah M. Original Recipe HERE.

Ingredients:
2 cups old fashioned rolled oats
1 cup milk (whatever you like, Sarah uses
1 cup plain yogurt
1/4 cup honey
juice from 1 medium sized lemon
1 large apple, grated

Optional Toppings:
milk or cream
diced fresh fruit
dried fruit
chopped nuts
seeds
coconut
nut butter
anything you like

Instructions:
Mix all ingredients (not toppings), cover and refrigerate overnight. Add honey last to add only enough for desired sweetness. Also, if you used almond milk or other non-dairy milk, you may want to add less honey. In the morning, scoop some into a bowl, add toppings and enjoy!

Sarah's notes:
Sarah tripled the recipe for PTA meeting although only used 1/4 cup honey total and she didn't triple the lemon, either. Also added ground flaxseed.
Whatever amount of oats you use, use the same amount of milk/yogurt.
For single serving, use 1/2 cup oats, 1/4 cup milk, 1/4 cup yogurt.

Christmas Morning Waffles

Original recipe from All Recipes.

Dry Ingredients:
2 cups all purpose flour
4 t. baking powder
1 t. salt
4 T. sugar

Wet Ingredients:
2 cups milk
4 eggs, separated
1 T. vanilla
1 cup melted butter

Instructions:
1. Preheat waffle iron according.
2. Sift flour, baking powder, sugar and salt together in a bowl.
3. Whisk milk, vanilla and egg yolks together in a separate bowl.
4. Beat egg whites in separate bowl using electric mixer until stiff peaks form.
5. Stir egg yolk mixture into flour mixture until batter is moistened.
6. Stir butter into batter and fold in egg whites.
7. Ladle about 1/3 cup better into preheated waffle iron and cook until golden. Repeat until done.
8. Add mix-ins if you want (coconut, coconut extract, mini-chocolate chips, marshmallows, fruit, etc)

Scones

From Emerson's teacher, Mrs. Fitzgerald. She loves them.

Ingredients:
1 3/4 cups flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter, cubed
1/2 cup blueberries or Mini Chocolate Chips
1 cup heavy cream

Instructions:
In mixing bowl combine flour, sugar, baking powder and salt. Add butter and blend until misture resembles oatmeal. Add blueberries or chips. Mix. Add heavy cream. Stir until moistened. knead 5-10 times. On a floured surface, pat dough into a rectangle. Dough should be about 3/4" thick. Cut into 3-4" triangles. Place 2" apart on an ungreased baking sheet. Bake in 350 degree oven 12-15 minutes on center rack.

Makes 12 scones. Add green food coloring for St. Patricks Day scones!

Chunky Monkey Pancakes

Kinsey's favorite!!! Recipe from Our Best Bites.

Ingredients:

1 1/2 C flour
3 Tbs sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 C buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large or extra large egg
2 small-med ripe bananas
6 Tablespoons mini chocolate chips (or reg. chips roughly chopped) tossed with 2 tsp flour
Cooking Spray or butter for pan

1 C  100% real maple syrup
1/2 C peanut butter

*As a substitute for buttermilk, place 1 1/2 Tbs lemon juice or vinegar in a 1 1/2 C measuring cup and then fill the remainder with milk.

Instructions:

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.

For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.

Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Use1/4 C batter for large pancakes (4-6″) and 2 T for kid-sized ones (2-3″). Wait until bubbles form and edges are set and then flip.

Reheat syrup if necessary and pour over warm pancakes.

Yield:
28-30 2-3″ pancakes (using 1/8 C batter measure)
14-15 4-6″ pancakes (using 1/4 C batter measure)

Freezer Instructions: Let cooked pancakes cool to room temperature. Place in a single layer in the freezer until frozen and then place pancakes in a ziplock bag or airtight container. Reheat in a microwave or toaster until heated through.

Blueberry Oatmeal Muffins

(From Cooking Light's new cookbook "First Foods: Baby Steps to a Lifetime of Healthy Eating")

Ingredients:
1 2/3 cups quick-cooking oats
2/3 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup packed light brown sugar
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup canola oil
2 teaspoon grated lemon rind (optional, I left out)
2 large eggs
2 cups frozen blueberries (tossed in 2 T. flour)
cooking spray
2 T. granulated white sugar

Instructions:
1. Preheat oven to 400 degrees.
2. Place oats in food processor; pulse 5-6 times or until oats resemble coarse meal. Place in large bowl.
3. Add flours and next 5 ingredients to oats; stir well. Make a well in center of mixture.
4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir until just moist.
5. Toss berries with 2 T. flour, and gently fold into batter. Spoon batter into 16 (I used  more like 18-19) muffin tins coated with cooking spray, sprinkle 2 T. of granulated sugar evenly over batter.
Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on wire rack.

Calories: 190 each

Berry Sauce

(from parenting magazine, may 2011)
To be used on ice cream or pancakes

Puree 2 cups fresh or thawed mixed berries with 1/4 cup sugar. Yummy!

Oatmeal Pancakes

(recipe from Cooking Light)
My kids will eat these and I think they are delicious!

Ingredients:
1/2 cup flour
1 cup quick-cooking oats
1 T sugar
1/2 t. baking powder
1/2 t. baking soda
1/4 t. ground cinnamon
1/8 t. salt
1 cup non-fat buttermilk (or put 1 T vinegar in 1 cup and fill rest with regular milk)
2 T. butter, melted
1 large egg
cooking spray

Instructions:
1. Combine first 7 ingredients in a medium bowl, stirring with whisk.
2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring until just moist.
3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray.  Scoop 1/4 cup drops into pan and flip when bottoms are lightly browned.

Mini Mexican Quiches

These were SO yummy and nice and bite sized for a coffee meeting!
Original recipe from allrecipes.com

Ingredients:
1/2 cup butter, softened
3 oz. cream cheese, softened
1 cup all-purpose flour
1 cup shredded monterey jack cheese
1 (4 oz) can chopped green chiles, drained
2 eggs
1/2 cup whipping cream
1/4 t. salt
1/2 t. pepper

Instructions:
1. In a small mixing bowl, cream butter and cream cheese. Add flour; beat until well blended. Shape into 24 balls; Cover and refrigerate 1 hour ( I did overnight). Press balls into bottom and up sides of greased mini muffin pans. Sprinkle a rounded teaspoon of cheese into each shell.

2. In a bowl beat eggs, cream, salt, pepper and chiles. Spoon into shells. Bake at 350 degrees F for 30 minutes. Let stand 5 minutes before serving. Refrigerate leftovers.

Chocolate Chip Banana Muffins

Makes 1 ½ dozen
Sometimes I make this without the chocolate, too.
(Taken from landolakes.com)

Ingredients:
¾ cups firmly packed brown sugar
½ cup butter, softened
3 medium ripe bananas, mashed
2 eggs
1 t. vanilla
2 cups all-purpose flour
1 t. baking soda
¼ t. salt
½ cup semi-sweet chocolate chips (mini, if you like)

Instructions:
Heat oven to 350 degrees. Combine brown sugar and butter in large mixer bowl. Beat until mixture is creamy. Add bananas, eggs, vanilla; continue beating until well mixed.
Combine flour, baking soda and salt in medium bowl. Stir flour mixture into banana mixture by hand until just moistened. Stir in chocolate chips.
Spoon batter into greased muffin tins. Bake for 18-23 or until light golden brown. Let stand 5 minutes and remove from pans.

Coconut French Toast

I made this today and used regular bread I needed to use. Overall I think it was quite yummy!

Ingredients:
2 large egg whites
1 large egg
1/2 cup cream of coconut (can't find? substitue 3/4 cup light coconut milk and 1/2 t. coconut extract)
1 small (12-inch) French bread loaf, cut into 3/4 inch thick slices (about 16)
3/4 cups sweetened flake coconut, toasted
powdered sugar (optional)
fresh fruit for topping (optional)

Instructions:
1. Heat oven to 250 degrees. Place a baking sheet in the oven.
2. Combine egg whites, egg, and cream of coconut in bowl and whisk until smooth. (I added some milk too to think out the mixture.) Place egg mixture in shallow dish. Dip bread slices in egg mixture and coat both sides.
3. Coat a large pan with butter or nonstick spray. Heat over medium high heat. Add bread slices and cook unti lightly browned. Transer for baking sheet to keep warm. Repeat with remaining slices.
4. Top each serving with 1/2 T. toasted coconut and sprinkle with powdered sugar, if desired. Top with fruit, if desired.

Nana's "Good Morning" French Toast

Ryan's mom left this recipe for him in the kitchen of his Chicago summer apartment back in 1999. Ryan and I always use this for our french toast recipe.

Ingredients:
2 eggs
1 cup whole milk
1 T. vanilla
1/3 cup sugar

Instructions:
Dip bread in mixture and cook in fry pan until golden brown.

Pumpkin Waffles with Apple Cider Syrup

(recipe from allrecipes.com)

Ingredients:
2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup packed brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs, separated
1/4 cup butter, melted

APPLE CIDER SYRUP
1/2 cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Instructions:
1. Preheat a waffle iron according to manufacturer's instructions.

2.Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.

3.Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.

4.To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

Pumpkin Pancakes

(recipe from allrecipes.com)

Ingredients:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

Instructions:
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Easy Doughnuts

(from Real Simple, May 2007)

Ryan made these the other day and they were good. We think he overcooked them a bit, but I would definately try them again.

Ingredients:

3/4 cup vegetable oil

1 8 count package large refrigerated biscuits (such as Pillsbury Grands-Homestyle)

1/2 cup sugar

1/4 teaspooon ground cinnamon

Instructions:

Heat 1/2 cup oil in a medium skillet over medium-low heat. Place biscuits on a cutting board and cut out center with something (like a shot glass or round cookie cutter), reserving the extra dough for "holes". Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough the edge with bubble. Place 4 of the doughnuts and the holes in the skillet and cook until golden brown, 1 to 1 1/2 minute per side. Transfer to a wire rack or a paper towel lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes. In a large bowl combine the sugar and the cinnamon. Gently toss the warm doughnuts into the mixture a few at a time. Serve warm or at room temperature.

Quickie Quiche

(from Parenting Magazine, September 2008)
I LOVE this and it's SO easy!

Ingredients:
1 (9 inch) refrigerated pie crust
5 slices bacon
1/2 small onion, peeled and chopped
1 cup shredded cheese of your choice
3 eggs
3/4 cup low-fat milk
1/2 teaspoon salt or to taste
pinch of black pepper
1/4 teaspoon nutmeg, optional

Instructions:
1. Preheat oven to 425 degrees F. Press crust into a 9 inch pie dish, and bake for 5 minutes. Remove and reduce hear to 375 degrees F.
2. In a small skillet, cook bacon until crisp. Remove from skillet and set aside on paper towels to drain. Discard all but 1 T. of drippings. Saute onions in drippings for about 2 minutes; remove pan from heat. Crumble the cooled bacon and set aside.
3. Sprinkle half of the cheese over the bottom of the pie shell. Evenly distrubute bacon and onion over the cheese.
4. In a small bowl, beat eggs, milk, salt, pepper and nutmeg, if desired. Pour mixture over bacon and onion. Sprinkle with remaining cheese and bake for 30-35 minutes, until golden brown.

Pumpkin Pancakes

Prepare 1 cup dry pancake mix according to package directions. Whisk in 1/3 cup canned pumpkin puree.

(from Real Simple)